Lemon, Thyme and Chevre Cheesecakes

One of my most popular posts before I went low carb in January was for this Limoncello pound cake with a lemon curd filling and a goat cheese, thyme & lemon icing. It’s popular for good reason, it’s both delicious and pretty!

But also ridiculously high in sugar and carbs. I love the flavor combination though, especially for Spring, so I decided to try and recreate it in a low carb friendly package. Cheesecake is the quintessential low carb dessert it seems, so it was a no brainer.

I decided to do it in a cupcake form because a) they are cute, b) they take less time to bake and chill than an entire cake, which means you can get to the eating part faster! :) The base is flavored with lemon zest, the cheesecake itself has goat cheese, lemon juice, lemon zest, and fresh thyme leaves in it, and the “frosting” also has lemon zest and fresh thyme in it.

The three different layers each provide a separate texture and flavor that together is sublime. I can’t claim that it’s as good as the Limoncello cake, but if you are living low carb this is one dessert you can eat without guilt! I ate one for breakfast and one for lunch – how’s that for balanced? I have a cold though and lemon juice has vitamin C in it right? Perfect! I feel healthier already! ;)

Instructions

To make the base, combine the nut butter, coconut oil, butter, lemon zest, stevia, and egg until well blended. Stir in the flax and coconut flour until a stiff dough forms.

Divide it between the 18 cups and press into the bottoms. Bake at 350 degrees for 8 minutes.

To make the cheesecake layer, combine the cream cheese and goat cheese in a mixer until fluffy. Add everything but the eggs and blend. Finally, add the eggs one at a time, mixing well after each. You will have a thin batter.

Pour it into your cupcake tins with the prebaked crusts in them. Bake for 30 minutes at 350 degrees (F).

Remove and chill for at least several hours in the fridge or one hour in the freezer.

To make the frosting, whip the heavy cream until stiff.

In a separate bowl combine the cream cheese with all of the other ingredients until smooth. Fold 1/3 of the whipped cream into the cream cheese mixture. Then fold the cream cheese gently into the remaining whipped cream. Taste and add more sweetener to taste.

Chill for half an hour then spoon or pipe over the chilled cheesecakes.

Garnish with more lemon zest and fresh thyme.

Notes

Chilling these makes all the difference in the world! I tasted one still warm and thought they weren’t very good, texture was strange and the flavors weren’t perfect. Then I tasted one a few hours later when it had chilled and set and it was awesome! So don’t freak out if you jump the gun and try it warm and aren’t impressed – chill out and give it another chance!

Also, you may be tempted to omit one of the components to simplify or cut calories. The cheesecake tastes fine by itself, I tried baking it alone in a ramekin and eating it without the cream. It’s ok but nothing compared to the complete recipe. It’s the combination of the crunchy bottom, tangy cheesecake, and sweet, herby cream that really makes this special so I recommend trying it “as is” to get the best experience.

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Reader Interactions

Comments

Ooooh, love this combination too! I’m currently doing Keto and have been on a cheesecake kick for the last month. The next one on the docket is going to use the Torani Biscuit Cookie (like speculoos, I hope) Sugar Free Syrup but this one is right after that! I currently use an almond flour crust – could I still do that instead of using the almond butter? Thanks for your wonderful recipes, Melissa!

Thanks so much for sharing the recipe. However, I can’t stand the goat cheese, so may I substitute it with creamcheese? Also, can I substitute coconut oil with olive oil or normal cooking oil, as they are handy. Will they make any difference in the taste?

Beautiful beautiful post! You are such a talented food stylist. I really struggle with that. I’m a writer not a #*%*& photographer. Oh well, here’s to keep on keep on. I will be making these. I love lemon, thyme and chevre. Delish my dear!

I love your blog – lots of great recipes there! It’s been a struggle for me to improve my food photography and I still have a lot to learn – so thanks very much for your kind words! And try Plate to Pixel – it was a huge help for me!

These little cheesecakes are so beautiful it’s hard to believe they’re also kind of good for you! The layers of textures and colors are wonderful and I’m truly eating with my eyes… I am featuring this post in today’s Friday Food Fetish roundup (with a link-back and attribution), but please let me know if you have any objections. It’s a pleasure to be following your creations…

I am allergic to cows milk – would it be possible to do the cheesecake filling with the goats cheese and omit the cream cheese or would the flavour be off? Also what kind of goats cheese would you use? Thanks!!!

Hi Ashleigh! I think it might be overpowering if you used all goat cheese but I’m not sure. You might try adding some tofu or vegan cream cheese to cut the goat cheese. For the goat cheese use a mild, soft cheese like they sell in a log – trader joes has a good one, vermont butter company also makes a nice one. If you try it with an alternative to cream cheese and it works I’d love it if you reported back for anyone else who might also be lactose intolerant to try! Thanks!

Me too Cass! It’s funny though, when I was younger lemon flavored desserts were always my least favorite – now there are times (not always!) when I’d even pick lemon over chocolate which is crazy to me! These are definitely lemony! Hope you like them!

My eyes did that cartoony “boing” thing when I saw this. Lemon is one of my fave things in the world yet I never make anything lemony. I need an intervention. Or perhaps some lemon cheesecake. I’ll be making the fattening version though first. I mean I have to do that so then I can try these and see the difference right. It’s all for the sake of quality control my friend. I’m doing this for you. *giggles uncontrollably*

I love the process of taking a “normal” recipe and making it healthier. It forces me to bring more passion to the recipe, more purpose to the results. Sometimes it works, sometimes it doesn’t. Oh, but when it does, it is so rewarding. I have been looking for a lemon dessert recipe to make for my birthday next week–this is on the list!

Thanks Judy, hope you like this one! I know what you mean about it being rewarding when it works! And sometimes you just have to scrap it and move on for awhile or it will drive you crazy – that’s me anyway! :)

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My name is Mellissa Sevigny, and I use my culinary powers for good here at IBIH by creating delicious and satisfying low carb & keto recipes. If you’re looking to lose weight, feel amazing, AND eat some of the best food you’ve ever tasted – you’ve come to the right place. Welcome! Dig deeper →